Put a slice or two of onion inside the bird before trussing.
Put it into a large saucepan covered with white stock or water, add sliced vegetables and bouquet garni and simmer until tender about 2 hours.
Lift out the bird and keep hot while the rice is being cooked.
Tip the rice into about three quarters of a pint of the simmering chicken liquor and cook for 12-14 minutes.
Strain, if need be, put on the serving dish and arrange the chicken, nicely carved into portions, upon it.